Claypot Birria

Claypot Birria

Adapted by Kyle Libramonte

Prep Time: 10 m. • Cook Time: 4-6 h.

Serves: 5-6

Birria Ingredients:
  • 4 to 5 lbs Chuck Roast, cut into large 4-inch chunks
  • ½ Tbsp Kosher Salt
  • ½ Tbsp Black Pepper
  • 1 ½ Tbsp Olive Oil
  • 12 Guajillo Chiles, rinsed, stemmed, and seeded (about 2.5 oz)
  • 5 Ancho Chiles, rinsed, stemmed, and seeded (about 2 oz)
  • 5 Árbol Chiles, rinsed and stemmed (about 0.1 oz)
  • 2 Large Roma Tomatoes
  • ½ Medium Yellow Onion
  • 1 Cinnamon Stick, about 4” 
  • 3 Bay Leaves
  • ½ tsp Whole Black Peppercorns
  • Water, as needed
  • 2 cups Beef Broth
  • ¼ cup Distilled White Vinegar
  • 5 Cloves Garlic
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • ½ tsp Ground Cloves
Tacos Assembly Ingredients:
  • King-Size Corn Tortillas
  • Oaxaca or Monterey Jack Cheese
  • Oil
  • Cilantro, Onion, and Lime for garnish
Instructions:
  1. Generously season the meat with salt and pepper.
  2. Set the Claypot Oven to Sear/Sauté High, add olive oil, and sear the meat on all sides until deeply browned.
  3. Remove the meat and set aside.
  4. Add guajillo, ancho, and árbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to the Claypot. Add enough water to fully submerge.
  5. Bring to a boil on Sear/Sauté High, then switch to Sear/Sauté Low, cover, and simmer for 10 minutes until everything is softened.
  6. Transfer softened ingredients to a blender or bowl.
  7. Add 1 cup chile broth, beef broth, vinegar, garlic, cumin, oregano, and cloves. Blend until smooth.
  8. Strain the sauce into a bowl using a fine mesh strainer. Discard the solids.
  9. Return the seared meat to the Claypot and pour in the blended sauce (consomé).
  10. Stir, close the lid, and set to Slow Cook (High) for 3–3½ hours, until the meat is fall-apart tender.
  11. Shred meat with two forks and return it to the Claypot to soak in the consomé.
  12. Serve with tortillas, cilantro, onion, and lime — or make quesabirria tacos (see below).
Optional (Quesabirria Tacos):
  1. Set the Claypot to Sear/Sauté High.
  2. Add a little oil from the consomé plus neutral oil.
  3. Lay down the tortilla, top with cheese and birria meat, and fry until the tortilla firms up.
  4. Fold and cook on both sides until crispy and red.
  5. Serve with a side of consomé for dipping.
Claypot Birria